How to Make a Cold Proofed 100% Hydration 100% Whole Wheat Bread

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@OMG-lg1yj]

Love your videos and recipes. I have a question about pans and temperatures. I recently received a cast iron loaf pan. A Dutch oven is normally preheated and the cast iron recipes seem to cook at 450 degrees or so. This recipe in a steel bread pan cooks at a much lower temperatures - 320. Could this bread be cooked in a cast iron loaf pan? Is there a way to determine in advance the proper temperature to bake a specific recipe? Thank you.

[@surveyjoe5210]

These high hydration recipes work well for pizza too. After the final proof I just dump the dough on a floured surface or parchment paper, flour and press into a pizza shape, leaving the crust fluffy. Probably the best pizza crust I've made. Thank you Chainbaker! You've done a great service with these baking lessons.

[@KF1]

Just realised why I prefer your channel over others. They tell me _what_ , but you tell me _why_ . One is so much more valuable than the other. Thanks, man. Big cheers from a non-baker

[@ChainBaker]

Cheers! 😎

[@OhmSteader]

As I grind my own flour I always appreciate your 100% whole wheat recipes and the softness you attain with it.

[@JoelBecker]

Seriously. I just ate one of these 5 minutes ago, and the softness was exemplary!

[@Jeepy2-LoveToBake]

Baked these this morning as four rolls, vs two loaves. They looked a bit deflated after the cold-proof, but they puffed up beautifully while baking. Made a yummy breakfast sandwich with Havarti, eggs and bacon. So delicious and the bread - oh my - the texture and taste are phenomenal!!! Thanks again for making it easier for us to face the dreaded "high hydration dough". 🤩🤩🤩 Photos have been posted on "Charlie's Baking Buddies".

I have tried your 100% hydration. It is perfect! I made a trial with whole weat and 50% whole weat and 50% white flour and incidentally I forgot salt from the last one. This was unstoppable fermenting so hard that I had to bake it sooner. Thanks for the perfect recipe!

[@carolseven3802]

I can’t believe it! I was going to ask you yesterday for a whole wheat bread recipe, preferably with a little honey! Thank you so much! My family is enjoying all the homemade breads.

[@denisefletcher1608]

I used to be terrified of anything higher than 60% hydration, but after learning the coil fold method, I'm now happily handling 76% with 20% wholewheat and feel I could probably comfortably handle 78%. I'm still leary of 80% hydration, but I'm working towards it 🤞

[@marantz7c]

Thank you so much for mentioning the protein content of the flour in your recipe all the times, without which bread making can become a very messy affair. I was inspired by your high hydration dough recipe and tried a 130% hydrated dough to great success. The protein content of the wholewheat flour that I used was around 18%.

[@dorothy7743]

I love your recipes. I added some Italian seasoning and it turned out so tasty!

[@HittokiriBatosai]

Your timing stays perfect, I just found and bought whole wheat bread flour. I didn't know that was a thing.

[@Gladpenny777]

its been a while since I've been on the channel. last time I was here you had about 10,000 to 15,000 subs. So happy 150,000 subs!

[@ChainBaker]

That must have been the end of 2021 😁 cheers! 😎

[@_TravelWithLove]

Thank you very much for sharing your insights and wisdoms filled videos !! Looks yummy 😋 and delicious !! Bon Appetit !! Greetings from California … I wish you and folks good health, success and happiness !! Much Love ✌️😎💕

[@ChainBaker]

🙏😊

[@SpaceCadet4Jesus]

I started baking bread a bit over a month ago and for my very first bread I followed a recipe for Pane de Cristal. It looked delicious and with no experience or planning I said "Let's do this." Unknown to me, it was 100% hydration and I had no skill set in folding, mixing, flouring, you name it. The recipe called for mixing, then folds every 15 to 30 minutes for 4-5 hours. I tried to follow along a video but where the dough was suppose to be on the 3rd fold, my dough was SUPER sticky and like pudding. Despite following the recipe exactly (I missed nothing), I had a mess on my hands. The video had baked a perfect loaf and I was still fighting gooeyness. My load of goo just would not respond or rise. I even added flour to get rid of the stickiness but it was impossible. After 6 hours of periods of resting and failed attempts to fold, I was within an inch of just trashing everything and exclaiming baking wasn't for me, frustrated. Somehow I took charge and said "I'm gonna BEAT this dough into submission even if it comes out bad" and then I'll give up baking. I was using a Kitchenaid with a dough hook but my dough was always at 71°. I decided it wasn't rising right so I heated a cast iron flat pan just enough where I could barely keep my hand on it and I put the bowl of dough on top to rest for 30 mins. Finally, the dough doubled in size. Thank God. . I didn't know what proofing was, so I think that didn't matter as the dough was overworked anyways. It was so sticky though. It went into the oven sticky and unwillingly, it wouldn't slide onto my pizza stone then gravity took charge and rammed it in half onto the stone. Good grief. Frantic pull it out of a 500° oven as the oven decreased by 75° for all my effort. 😢 At least I had parchment underneath but what a misshapen piece of dough it was as I didn't know how to shape such a sticky mess. Attempt to unfold and put it back crinkled in the oven and SHUT THE DOOR. Whew. I had started the recipe at 12:30pm (noon) and it went into the oven 12 hours later (past midnight). After 1am, it finished baking (I guess) and I let it cool off until the morning. Verdict: It was CAKED white in thick surface flour, had to use a fork to dig it out. The crust wasn't bad at all and the crumb was super airy and well cooked. I shared it with my neighbor and they liked it, so did I. Analysis: I didn't know I was baking an expert level bread, everything in touch of the dough was sucking the heat from it, I didn't know how to handle dough, I mistakenly kept adding flour, I didn't know what underproofed/overproofed was, the dough wasn't rising cause it was too cold, and everything else you can think of. Bottom Line: I analyzed my mistakes, developed solutions and attempted ciabatta boules next. Turned out better. Kept baking two to four loaves every three days. Did a set of four baguettes. Did some 80° hydration loaves. Learned Baker's percentage, started preferments, mostly biga, then poolish and now a combination of both or preferment only baking. Bought better tools. I can now eye and feel the dough's progress in the mixer and outside. And I've now caught the baking bug! My last two ciabattas were cold proofed 12hrs and baked wonderfully with no exterior flour and SHAPED. Lesson: If I can do it, YOU certainly can do it. I'm still a beginner but my relatives are proud of me. You cannot make as many mistakes as I did. Be confident and make that recipe. 👌

[@ChainBaker]

Great story! That's the right attitude. We only learn when we make mistakes and analyse the results 👍

[@HeyWatchMeGo]

lol I feel your pain! My attitude when I started (I only basically do sourdough)was that no matter what, whatever I mixed up was going to get baked, I wasn't throwing it out! In the end, after following Charlie's videos, and making lots of mistakes along the way, only ONE loaf was inedible...in fact it was a big hockey puck, and even the chickens wouldn't eat it (Trust me, there were LOTS of mistakes on That One, haha), and the rest of the early 'Not great' ones, were still actually super good. IMO, even the failures are better than you can buy at a regular grocery store! It's fun, and a LOT cheaper than buying bread, especially with the sourdough! About 4 cups of flour and a tsp of salt is not a big investment 😉, and when you get good at it... Wow!

[@Mimeh53]

Thanks!

[@ChainBaker]

Cheers ✌️😎

[@joannestretch]

Wow, 100%, highest ive tried is 85%, tasted amazing but not much oven spring, but it was 50% whole rye so i wasnt expecting much oven spring, these look amazing , love the videos cant wait for them to come up

[@himmel2436]

thank you chef. i'll try this method

Sure, I will try it in the weekend. Seems vers delicious.

[@neillandscape1376]

90% with red fife. Great video Thanks!

[@Jeepy2-LoveToBake]

Welcome back, Charlie - hope you had a wonderful holiday in Thailand with the elephants, beautiful scenery and of course, the food!!!! 🐘🐘 Cold-proofed 100% hydration whole wheat bread - I have been anxiously awaiting this recipe. As ever, many thanks for this recipe, Charlie - will start on this later today. ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 150K subscribers and continue to grow each week. Let's all try to help him reach 200K by the end of this year - keep sharing your bakes!!!!! 🤩🤩

[@ChainBaker]

Thank you so much, Lan! :) I had a great time. It's my favourite destination so far 🏝️😎 Can't wait to see your bake 😉

[@jamkpa]

Looks great!

[@rolanddeschain8912]

This looks fire! And just on time too, as I've been wondering what to do with all the leftover from wholemeal flour I've been using for your other recipes. Cheers!

[@RebeccaWright-z2t]

Hi! I've been loving your cold fermentation recipes lately and have made a bunch of them - all turning out wonderfully! Thank you for the clear and informative instructions! I had one question about this one which may seem rather silly: when you dust the dough with flour and the loaves at the end, are you still using wholewheat? I usually dust even wholewheat loaves with white flour as it's what I've been told to do before but I'm not sure why or if it's necessary. Thanks again for the awesome recipes! ❤

[@ChainBaker]

I think I was using white flour just because that is what I keep in my 'dusting bowl' 😄 you can use any flour you like no problem!

[@SS-ex4bp]

Healthy, less ingredients and above all no elbow grease. 😅Thank you for the recipe in detail!

[@mateuszpolkowski5185]

You have mastered whole wheat, now it is time for an ancient wheat! Einkorn, spelt emmer, those are really interesting to make bread with. Some time ago I made wholegrain einkorn bread with scald, it was great. The dough was REALLY sticky, though.

[@ChainBaker]

Those are on my list. Here's a spelt roll recipe until then - kzbin.info/www/bejne/iHKqd2msrr-qh5I

[@mustafaagbaria1410]

Hi, I've been really liking the cold proofing and cold bulk fermentation techniques. I tried to use the scolding method alongside cold fermentation but it has not been satisfying, seems like I can never develop enough gluten, even after I knead it, and sometimes feel clumps. Any thoughts about what's happening/what I'm doing wrong? If it helps I usually do higher hydration types of bread and often mix multiple types of flour but I always do that anyway and don't have these problems)

[@mustafaagbaria1410]

This is also consistent in different recipes and percentages btw

[@ChainBaker]

Try increasing the hydration of the scald so that it's more loose and easier to work into the dough. That might fix it.

[@Mimeh53]

Can this method be used for 100% rye bread?

[@ChainBaker]

Definitely. Although I prefer slow fermenting my rye bread at room temperature because it's so dense.

[@Mimeh53]

@@ChainBaker Thanks!

[@Sake27325]

Highest hydration was 100% while making sourdough. I had a 14.7% protein white bread flour and then a 100% hydration sourdough starter. The amount of folds and intervals were insane. However it came out more or less the same as an 80% hydration sourdough

[@yash_kambli]

Is it necessary to sprinkle a flour all around the dough? Or can we just keep it as it is

[@ChainBaker]

You can leave it as it is ✌️

[@yash_kambli]

@@ChainBaker ok, thanks

[@kayburcky7146]

I just tried this with the same quantities but an 11% protein Flour and i dont know how but i kinda managed to pull off the dough processing untill it came to shaping it after bulk ferment. Was still pretty liquid and didnt wanna hold any shape, incredibly airated tho. Just transferred it to a round pizza sheet and kept in the fridge for 14 hours, and it puffed up more than double in the oven. I have yet to inspect the crumb when its finished but this looks very promising, btw being unhappy with the crumb in my breads was why i originally consulted this channel, i really like your methodic approach and that you explain what causes what! Back to the bread, i first though this would become a failure (because too flat), but at least an interesting experiment to learn some new techniques and figure out the limits of this new flour i had, but i think this could be very interesting as a tin loaf. Edit: holy crap this thing just rose to about three times original hight forhet ehqt i hust said about tin loafs lol

[@ChainBaker]

That is awesome! Well done! 😎

[@mr.pizzamarlon]

I'm going try this with making pizza 🍕 dough at 100% hydration to get super fluffy crispy crust mmmm❤ I'm a fan of cold ferment myself for added flavor.

[@norcalovenworks]

I know you saw my Cinnamon, Cardamom, and Raisin bread. The reason I don’t use the scald method is because I use a stick of butter and milk. I am reluctant to do a scald with milk, and there is no reason except a potential mess. I didn’t actually make my cinnamon raisin bread because of your cinnamon cardamom rolls, but I decided to try cardamom because of the rolls. I know you had this video made before you saw my bread too. I do like using dried cranberries in baking too. I’m tempted to do a pastry with some cheese. Maybe a rough pastry dough filled with sweetened cream cheese.

[@doctwiggenberry5324]

is there a general rule when comparing the ambient temperature and the temperature of the water added to the initial mix?

[@ChainBaker]

Temperature control - kzbin.info/www/bejne/g6PKiYWtoN9gadk When making no-knead bread we simply remove one variable.

[@vitalytarasov1658]

I just baked my 100% rye bread cold fermented in the fridge for 3 days, now eagerly awaiting for it to rest till tomorrow. Thanks for the inspiration on the new fermentation method! Maybe 7 days next time?

[@ChainBaker]

Go for it 😁

[@vitalytarasov1658]

Tasted my 3 day cold fermented bread today: better flavor, very soft crumb and pleasant acidity. Nice!

[@PigSCo]

Out from the fridge. go straight to the oven?

[@ChainBaker]

Yep ✌

[@PigSCo]

Thank you 👍🏻

[@sandrajohnson9926]

A book titled 5 minutes a Day Bread is a cold fermentation method. A big batch of dough goes in frig, then you pinch off a grapefruit-size piece, & rise. Enough for many loaves. Thank you.

[@marionappelbaum950]

I wondered if you have made breads using barley flour? Would you post a recipe? Many thanks from Sweden.

[@ChainBaker]

Never used it. But once I do then I will definitely make a video or two.

[@marionappelbaum950]

@@ChainBaker thank you. I made your english muffins and they were delicious!

[@ChainBaker]

There will be a cold proofed English muffin recipe soon btw 😎

[@בייליןיהונתן]

Lovely recipe, made it twice already! I just wonder about two things: 1. Mine seem to have larger holes (bubbles) than yours, especially in the upper half of the ciabatta. They also correspondingly seem to rise more in the oven (after 12h cold fermentation) when compared to yours. 2. Do you think I could do a cold bulk fermentation and then cold proofing? I want them to develop more flavor, and 24h final proofing doesn't go well with the make-on-evening-bake-fresh-for-breakfast principle. What happens then with fermentation intervals between folds?

[@ChainBaker]

Sounds like a good thing to me! You could just do a 48h cold bulk. I like to give it a fold in the morning of the day of the bake to make it a bit tighter.

[@Quiscalus777]

This looks so good, I want to give it a go this week! Would it work with sourdough starter instead of commercial yeast?

[@ChainBaker]

Definitely. I would use 15% of the flour for making a leaven.

[@Quiscalus777]

@@ChainBaker awesome, thanks for the tip. :)

[@JoelBecker]

This looks wonderful, so I gave it a try. I've worked with high hydration doughs before, but never 100%. Unfortunately, when I started the third coil fold, the skin tore apart. I tried to shift it a little to put some solid skin on the top, but it only tore more. I'm not sure what happened. Naively I'd guess over-fermentation, but I was pretty strict with the timing. My kitchen isn't super warm (75F / 24C). My dough temp started out a little high (79F / 26.5C) but settled back to 77F / 25C during bulk. The only other thought I have is that I let the coil folds stretch too much, weakening the skin. Oh, well. I'll try again. 😮‍💨

[@ChainBaker]

Your flour could be weaker. Lower the hydration by 5% and try again ✌

[@JoelBecker]

@@ChainBaker My flour is 14% protein, so I assumed it wasn't that. I just finished baking a second batch. This time I had a final dough temp of 77F/25C. I was much more gentle with my coil folds. I got all the way to shaping without tearing. The seam did spread open when I turned the dough out of the pan (I was surprised to realize you baked with the seam side up 😉). I divided down that seam anyway, making four rolls. I don't think I got as open a crumb as you did, but they are tasty.

[@sugarapple5465]

Since we sprinkled a lot of flour, would it still be 100% hydration dough?

[@ChainBaker]

It's probably a bit less.

[@Mormielo]

What should you do if you wanted a harder crispier crust?

[@ChainBaker]

Bake at a higher temperature or bake for a bit longer.

[@Myway65]

In description you said from fridge directly to hot oven and bake for 20 min. What is internal temperature?

[@ChainBaker]

Fully baked bread should be at least 94C.

[@nani-y6v]

Can I replace the whole wheat flour for plain white flour in most of your recipes?

[@ChainBaker]

Yes. But you may need to use less water in some of them as the dough will be looser. Here is a 100% hydration white flour loaf - kzbin.info/www/bejne/aKnOYaaDjchqhLM

[@mattlevault5140]

I have not yet done cold proofing, though I have had good success with cold bulk fermentation. I may try this one tonight. My latest fav bread is pan de cristal. I've been baking it in my outside gas grill, but today I finished seasoning my new 'inside' baking steel. I bake pan de cristal with the parchment directly on the steel. I see you left these whole wheat loaves on the sheet pan. Do you think it would make a difference - on the sheet vs directly on the steel?

[@ChainBaker]

I think you could get a better oven spring when baking directly on the steel.

[@alexgochenour8740]

Gotta try this out. Is there a particular type of wheat variety that you would recommend for this recipe? If whole wheat is involved, I always mill my own. For something like this, I'd be inclined to sift it twice, too.

[@ChainBaker]

I use standard supermarket bread flour, so not sure what the exact variety is. They don't specify that on the packaging. Give it a go and see how it works out ✌

[@LuNa4Death]

Another lightning quick notification click when I see our Bread King upload 🥳🤴

[@ChainBaker]

😍

[@dannycarreiro9599]

Great vid, I have a question, when you say whole wheat flour, is that the same as whole grain flour. I normally use 20-30% whole grain when I make sourdough, but I have noticed that in the grocery store they sell whole wheat flour, but it's not the same as whole grain flour. I'm wondering what you used in this recipe. Thanks

[@ChainBaker]

It should be the same thing by a different name. Saying that, in some places the naming of things is different. Try it and see how it works out ✌️😎

[@nani-y6v]

Another question: I've noticed that in the simple white bread recipe you keep track of the seam side, leaving it up or down depending on the situation. In this recipe I noticed that you turned the dough and it ended up baking with the seam side up. Is that not a concern for high hydration dough?

[@ChainBaker]

This dough is so loose and sticky that the seam would disappear no matter where it was. Flipping it upside down would most likely distort the shape of it anyway. So, in this case it does not matter that much ✌️

[@BMWHP2]

Thanks for this bread video. Highest hydration i used is 85%, and it (more or less) failed 😁, to little oven spring.

[@corwinblack4072]

Long time cold proving might have something to do with better oven spring. I know my 2-day pizza has quite insane oven spring. 2-day as it takes two days to make and prove. Also in general humidity has big impact on oven spring, but Im not sure it has any impact on super-high hydration dough. Might be worth testing, it certainly had impact when I tried it on 75% dough.

[@Arturexiusz]

is it really 100% hydration after it has soaked in all that flour during proofing?

[@ChainBaker]

Probably not. But that goes for any bread. Between dusting with flour when handling and it drying out simply because that is what happens. It's not that much anyway even though it looks like a lot ✌️

[@maticpelcel4880]

could you explain the rule of yeast percentage? In the baker's percentage you explain that yeast quantity is usualy 1,4% (for dry yeast). Here you used only 0,8%. What and how does affect the change in yeast percentage?

[@ChainBaker]

This video explains it kzbin.info/www/bejne/nH7UZJiLiMypaJo But in short, the longer you ferment the less yeast you must use.

[@corwinblack4072]

More yeast = faster prove time, less yeast = longer prove time. Also keep same brand and type of yeast if you are experimenting, I learned that hard way. :D

[@philip6502]

Nicely done, Charlie. I have your banana cake/loaf recipe on my counter along with some 'past due' bananas. 🍌

[@ChainBaker]

Oh that's going to be a good one! 😎

[@johnb2649]

Yike!, I’ve switched to Bob’s Red Mill WW Flour (USA). The maths say the protein content is 18% ! Analysis panel states 7gms of Protein in 38gms of flour. =Peace=

[@Nina01.]

Can i not cook this in a dutch oven?

[@ChainBaker]

If it fits, sure!

[@pallavipatil3990]

Hi! my 100% hydrated flour did not come out like yours, it was a dough form. Can you help me understand this? I mill my own flour, I use emmer wheat.

[@ChainBaker]

Emmer has very weak gluten so you will not be able to use it in such a high hydration recipe. I would stick to 60%.

[@Almigaschool]

I could literally listen to this voice till the rest of my life, haha:)

[@ChainBaker]

😍

[@mateusfccp]

I've tried your ambient temperature one but I simply can't get it right. The problem is that I can't get my hands on good flour. For white flour I found one that is reasonable, but for whole wheat flour I simply can't find any. I tried compensating with seitán, and I tried it three times. First with the theoretical right quantity to get the flour to about 13%, the second one like it was 2% lower and the third one like it was 4% lower. None of them worked. In all of them I also tried doing even more folds, but even after like 7 folds it was still so weak that it was barely comparable to the bowl fold you showed in the video. Obviously, I did not throw the dough away. I poured it in a deep tray like a cake batter, let it rise and baked it. All of them worked out fine. They were clearly way denser than what it would have been if I succeeded in making it the proper way, but they were perfectly edible.

[@ChainBaker]

Try reducing the hydration. That may be the simplest solution and it may just work! :)

[@mateusfccp]

@@ChainBaker I know, but I also know the result is not the same. Maybe I won't ever taste a 100% hydration bread hahaha

[@ChainBaker]

I'm sure you will! Keep at it 💪

[@MarcoBattilani-ke7ld]

Isn't it glass bread done with whole wheat flour?

[@ChainBaker]

I guess you could call it that.

[@feliciagaffney1998]

Charlie! I'm glad to see you updated your Amazon list. When I'd looked last summer or whenever it was, a bunch of things were gone. I finally have some extra money I can spend on bread making supplies, and love the way you use your dough folding pan. I need that for my spelt. It's taken me a year of watching you and doing other research to realize that is what I need to do with my super loose spelt doughs I can't do any shaping with. The USA Pans, have been on my shopping list for a very long time (my mom refuses to get them on my Christmas list). When the small comes back in stock I will get them. If you add a silicone dough lifter to use with the Dutch oven, I'll get that as well. Can't get it all now, or all at once, but I will purchase thru your link! Thank you! 💜🤗🍞🥨🥯🥐

[@ChainBaker]

Cheers, Felicia! The USA pan has been very good to me. The best pan I've owned so far. Hopefully it keeps performing :)

[@randyjohnson7821]

My versions always seem dry in comparison to the videos. Any guess as to why? Scale is a good one so measurements are dead on.

[@ChainBaker]

Perhaps your flour is a lot stronger. You can just use more liquid to compensate ✌️

[@bellionaire1040]

This is looking handsome. I have some K.A. @ 13.2% protein whole wheat flour in my little bag of tricks. Do you think this dough would benefit from adding a bit of vital wheat gluten as well? I haven't made a whole wheat bread before.

[@ChainBaker]

I think it should work well without any adjustments. American flour is generally stronger.

[@bellionaire1040]

@@ChainBaker I once added two tablespoons to a 420 g AP 12.7% dough. Gave it this chew that I didn't care for. You'd bite down on the roll, and It would crimp together, and would stay that way where your teeth cut it, and then it was just chewy chewy chewy. Anyway thanks!

[@Zonfeair]

I make a Glass bread that is 100% hydration and uses the exact method you did here. Although I do not cold proof and am sure if I did they would come out much better. They look Identical to your breads but are white not wheat.

[@ChainBaker]

Here's one I made too kzbin.info/www/bejne/aKnOYaaDjchqhLM ✌️😎

[@michaellebert8907]

My wife has been learning to bake, though shes doing something quite wrong. Shes trying the sourdough starter in a jar, then tries to make a loaf. I dunno if shes making the starter wrong or what, but its like the gluten has made like a jelly like bread. Maybe shes just not a baker

[@ChainBaker]

This might help - kzbin.info/www/bejne/rKuqZ2qGmK9qo9E

[@Jeepy2-LoveToBake]

Michael, we all have experienced baking mishaps - perhaps you and your wife can check out Charlie's playlists: "Steps of Baking", "Principles of Baking", and "Sourdough" for some helpful hints? Sometimes it only takes that singular "ah ha!" moment - good luck!

[@feliciagaffney1998]

Anyone can be a baker... she just needs to troubleshoot. I think Charlie and Lan have good suggestions! Give your wife support! She can do it! 💜🍞

[@barrychambers4047]

Maybe she's putting jelly in the loaf?

[@kato8504]

❤❤

[@GamerAgainstTheMachine]

so... some vitamin C could help with the structure. I'll try that !

[@mirmir9806]

I've one big gripe. Why in the hell does every digital kitchen scale have to be powered by batteries? So completely stupid. A kitchen has electricity, why do I need a battery powered food scale? I can't find a baker's scale that has an electrical plug. Anyway, this recipe sounds delicious. I am going to make it soon and throw in some walnuts.

[@ChainBaker]

Larger scales usually have power plugs. Some even have both. I prefer wireless though :)

[@BMWHP2]

Nope, with the 100/100% it acts like fat soup. Wont ever start looking like a ball, even after 4 "folds". Try folding thick soup, it does not work. I used 250gr 13% prot. whole wheat bread flour. Copied every step, (only 3gr. salt in stead of 5gr.) But from the start it never was firm enough to form anything that looked like what you had. It is around 18c temp in my kitchen. I will see what tomorrow brings when it comes out the fridge.

[@ChainBaker]

Salt greatly affects gluten strength. That will be one reason. Another and perhaps the main culprit would be that your flour may just be weaker. Protein percentage is not always a sure indicator. Just use less water and you'll get the desired result.

[@BMWHP2]

@@ChainBaker Thanks for the advice, I will start to go back to 85% and try again. And maybe indeed a bit more salt, thou we eat very little salt (can bring high blood pressure)

[@BMWHP2]

@@ChainBaker I used a bit more white flour to shape it, in the final proof. 14 hours in the fridge and 30 min in the oven at 230c. It came out better than hoped. photos.smugmug.com/photos/i-Q3SchHB/0/X5/i-Q3SchHB-X5.jpg